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2021, vol. 48, br. 2, str. 201-211
Enzimska sinteza frukto-oligosaharida upotrebom Pectinex® Ultra SP-L - ispitivanje uticaja eksperimentalnih uslova
aUniverzitet u Beogradu, Tehnološko-metalurški fakultet, Inovacioni centar
bIndian Institute of Technology Madras, Department of Applied Mechanics, Chennai, Tamil Nadu, India
cUniverzitet u Beogradu, Tehnološko-metalurški fakultet, Katedra za biohemijsko inženjerstvo i biotehnologiju

e-adresamcarevic@tmf.bg.ac.rs
Projekat:
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije (institucija: Inovacioni centar Tehnološko-metalurškog fakulteta u Beogradu doo) (MPNTR - 451-03-68/2020-14/200287)
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije (institucija: Univerzitet u Beogradu, Tehnološko-metalurški fakultet) (MPNTR - 451-03-68/2020-14/200135)

Ključne reči: frukto-oligosaharidi; prebiotici; fruktoziltransferaza; enzimska sinteza
Sažetak
Razvijanje svesti o brojnim prednostima upotrebe prebiotika kao funkcionalnih sastojaka prehrambenih proizvoda i hrane za životinje rezultira povećanjem potražnje, a samim tim i potrebom za povećanjem proizvodnje prebiotika na industrijskom novou. Ovo dodatno zahteva i razvijanje efikasnijih i ekonomičnijih procesa proizvodnje prebiotika. Cilj ovog rada bila je sinteza potvrđenih prebiotika - frukto-oligosaharida (FOS), transformacijom saharoze. Ova reakcija je odabrana prvenstveno sa aspekta mogućnosti sinteze oligosaharida manjih molarnih masa sa izraženijim prebiotskim efektom koji se ovim putem dobijaju. Kao izvor enzima korišćena je komercijalna enzimska smeša Pectinex® Ultra SP-L, čijom se upotrebom zbog niske cene na tržištu, dodatno utiče na ekonomičnost procesa. Ispitivanjem uticaja reakcionih uslova poput pH, temperature, koncentracije enzima i supstrata utvrđeno je da se variranjem uslova, kao i dužine trajanja procesa može značajno prilagoditi sastav dobijene smeše FOS. Stoga, utvrđeno je da se izvođenjem reakcije u vodenoj sredini (pH 7), na temperaturi od 50 °C upotrebom konentracije enzima od 1% (v/v) i koncentracije saharoze od 500 g/L može ostvariti maksimalni prinos FOS od 60% u ukupnim šećerima. Ovako dobijen sirup sa visokim udelom FOS se može koristiti kao aditiv proizvodima, dok se sa druge strane razvijeni proces može iskoristiti za direktnu transformaciju prehrambenih proizvoda (poput sokova, džema, nadeva, bombona, kolača i dr.) u kojima dominira saharoza kao osnovni izvor šećera, stvarajući na taj način proizvode sa manjom kalorijskom, a većom funkcionalnom vrednošću.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/ffr48-34517
primljen: 19.10.2021.
revidiran: 07.12.2021.
prihvaćen: 12.12.2021.
objavljen onlajn: 15.12.2021.
objavljen u SCIndeksu: 25.03.2022.
metod recenzije: jednostruko anoniman

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